Soup

chicken egg drop zucchini noodle soup is for Soup.

chicken egg drop zucchini noodle soup takes 15 minutes to prepare.

chicken egg drop zucchini noodle soup takes 90 minutes to cook.

chicken egg drop zucchini noodle soup makes 6 servings.

The ingredients for chicken egg drop zucchini noodle soup are:

2.0 large Egg, fresh, whole, raw
1.0 cup, chopped or diced Roasting Chicken, light meat
6.0 cup (8 fl oz) Chicken Broth
1.0 cup, chopped Carrots, raw
2.0 stalk, large (11"-12" long) Celery, raw
1.0 clove Garlic
1.0 cup, chopped Onions, raw
1.0 cup, sliced Zucchini
8.0 oz Coleslaw, Dole Classic

Here is how you make chicken egg drop zucchini noodle soup:

homemade chicken broth:which still has all the healthy stuff in it!! boil bones and and left over meat from Costco rotisserie chicken. Add carrots ,onion garlic and celery and celery leaf add salt to taste. cook until all meat is loose and off bone. and broth is yellow 1 hour or more? Cool down or refrigerate over night then you can remove fat from the top. Then strain and separate the meat from the bone and fat. Heat to a boil and add raw egg slightly beaten slowly drop into broth and stir constantly until white and seperated just 2 minutes, now turn down to medium heat add the chicken, cabbage , bell pepper, cook until peppers are tender. Raw Zucchini can be made into noodle and add to broth cook only 5 - 10 still keeping zucchini noodles a little firm now just add salt as needed. Serving Size: 6 - 1cup servingNumber of Servings: 6.0Recipe submitted by SparkPeople user DELLAS57.

The nutritional information for chicken egg drop zucchini noodle soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 106.4

• Total Fat: 3.2 g
• Cholesterol: 84.5 mg
• Sodium: 1,037.3 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 2.8 g
• Protein: 10.8 g